Eel porridge with chives | cháo lươn củ nén

By Helen's Recipes Published: May 20, 2024

  • Prep: 30 mins
  • Cook: 60 mins
  • Ready In: 1 hr 30 mins

"Eel porridge with chives" is a delicious dish featuring tender eel and aromatic chives. First, the eel is boiled with onions and ginger, then the meat is carefully removed and shredded. The broth is further simmered to intensify its flavor. Rice and glutinous rice are cooked in the broth until thick and creamy. The shredded eel is seasoned with a blend of spices including turmeric, minced garlic, and fish sauce, then quickly sautéed until fragrant. Finally, the seasoned eel is served on top of the hot porridge, accompanied by fresh basil leaves.

  • Rub the eels with salt and lime to remove the slime, then rinse with clean water several times. In a pot, add 2-3 liters of water, 1 shallot bulb + crushed ginger and bring to a boil. Boil the eels for 5 minutes from boiling, then remove the eels to cool, and remove the eel meat.
  • Strain the eel broth, then put all the bones back into the pot and simmer for another 15 minutes to enhance the flavor, then remove the bones. (Take out 100ml of broth for marinating the eels).
  • In a pot, add 150g rice and 50g glutinous rice, roast until slightly golden, then add to the eel broth. Add 1 tsp salt, bring to a boil for 5 minutes, then turn off the heat and let it soak for 30 minutes.
  • Marinate the eel with 1 tsp minced chives, sliced shallots, 1 tsp minced turmeric, 1 tsp seasoning powder, 1/2 tsp salt, 2 tsp fish sauce, 1 tsp sugar, 1/2 tsp pepper, mix well and marinate for 15-30 minutes.
  • Stir-fry the minced chives, add the eel, gently stir, add 1/2 tsp chili powder, simmer over low heat for about 5 minutes, then turn off the heat.
  • Reheat the porridge, simmer for another 5-10 minutes until thickened. Serve the porridge in bowls, add the eel, and garnish with basil leaves just before serving.